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Dinner 2018

liuzhou

By liuzhou
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Norm Matthews

Norm Matthews

Posted
Posted (edited)
On 7/2/2018 at 7:26 PM, Okanagancook said:

Norm, your ribs are always to die for!!! Congratulations.  Do you get the meat from a special butcher every time or is it totally your technique no matter how the meat is?

 

These ribs were on sale at the grocery store for $7.00. Purchase was more of less an impulse buy.  I used to get brisket at a butcher shop but not since I found I can get prime at Costco for a less than half what he charges for choice.

 

ps, I give credit to my smoker for the results I get.  It was made in Oklahoma by Horizon. 

 

pps. Thank you for the compliment.

 

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

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Duvel

Duvel

Posted
Posted (edited)

Tonight official workshop dinner in Ulsan, Korea - my way. The site manager of our local production site used to work in my team in HK until recently, so he is obliged and of course also likes to take special care of me... Lucky guy I am 😋

 

Rice cakes, filled with bean paste

 

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Mixed veggies & bean rice gruel

 

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Octopus with shiso leaves and fresh bamboo shoots

 

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Squid & shrimp in a mustardy dressing

 

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Salmon sashimi 

 

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Fried fish with chilli - very Sichuanese, actually

 

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Water parsley, in three variations 

 

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Beef shank with tomato, cucumber and nashi pear

 

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Especially for @Smithy: Cass, regular edition with correct orientation of the label. This was - of course - mixed with Soju to make SoMek (or "Atomic bomb" as my Korean colleagues call it).". I got pretty toasted ...

 

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Some sort of courgette with chilli 

 

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Dakgalbi - chicken with gochujang

 

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Galbi - I did not care for the meat at all, but the sauce was divine. The owner of the restaurant was so proud that I recognised her special dish that I got a soup bowl full of the sauce later (which I finished)

 

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Squid with aubergines - extremely spicy 

 

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Pan fried stingray with chilli 

 

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Rice and daikon soup

 

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Banchan

 

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Corn tea with ice crystals. Exceptionally refreshing.

 

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Full. Content. Happy.

Edited by Duvel (log)
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liuzhou

liuzhou

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Posted

After last night's mega-dinner,  I wanted something simple tonight.

 

spuds2.thumb.jpg.647f777c44112acf8f2292b9c1ef7336.jpg

 

Marinated some diced chicken breast with S+P, garlic, white wine. Added some white chilli and threw in the slow cooker for an hour. Boiled some spuds and stir-fried some beans. At the last minute added chopped coriander leaf to the chicken and served.

 

spuds1.jpg.9a4d7fd93b106d16f39c995ca26cbd12.jpg

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Nicolai

Nicolai

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Posted

It's Thursday for Englanders. Although I very much like Yorkshire Pudding but this is the first time I try a Giant Yorkshire Pudding.........

 

Filling: Beef Steak - Potatoes - Carrots - Peas

and the gravy is Guinness based.

It's big and messy and fulfilling and succulent........for big appetites only.

 

 

 

TkZKyAW.jpg?2

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HungryChris

HungryChris

Posted
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The heat wave continues, as does my push into hot weather dinner options. Tonight, we had pasta salad, first of the garden fresh cucumber salad, leftover potato salad, jerk chicken wings from the grill, chicken liver pate, egg salad and ripe brie with crackers.

HC

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Edited by HungryChris (log)
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MetsFan5

MetsFan5

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Posted (edited)
20 hours ago, HungryChris said:

Having just (at your suggestion) found a video of Anne Burrell, making them and will definitely give it a try. Thanks.

HC

 

When and or if you do make them, be sure to have a loaf of quality French bread to mop up the excess butter, breadcrumbs and clam juices! 

Edited by MetsFan5 (log)
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Duvel

Duvel

Posted
Posted

Tonight casual dinner with the production plant guys. Very relaxed ...

 

The place is famous in Ulsan for serving prime beef BBQ - and it did not disappoint.

IMG_1318.thumb.JPG.9d0abaa6a53193a0764a66c38d6d3dc1.JPG

 

We (well the plant manager) opted for 1 & 2, and me for 5. He lives next to the place and plays golf with the owner of the restaurant - go figure. Needless to say, service was excellent.

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The setup

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Banchan. You pay the beef and all banchan comes for free in unlimited amounts ...

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Salads are free as well ...

 

Spicy squid salad

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Mixed greensIMG_1301.thumb.JPG.2785cf6f95661a9de7e473ccac30a7ba.JPG

 

Sirloin!

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One me of the best meats I had in Korea. Rivals Wagyu ... so tender and juicy. With braised garlic, of course.

IMG_1304.thumb.JPG.9bb77848d857f07dbd9317a7dd4f0074.JPG

 

And - again especially for @Smithy: Cass, World Cup edition with upside down label. The senior plant engineer explained me, that the upside down label means that the Korean team can turn every game around. Several jokes at the expense of the German team followed, which told me that (a) they trust and accept me enough to make that kind of jokes and (b) I shall not strive for answering any more of @Smithy's superfluous questions. Ridiculous amounts of Soju were mixed with the beer, as it is custom.

IMG_1305.thumb.JPG.041fd23043a408082b098a8db67ab05a.JPG

 

After some time the Junior process engineer asked for "secret sauce", which turned out to be this. Tastes like nam pla. Turns out this is the basic mother liquor for making Kimchi, consisting of fermented fish, chilli and some soy beans. Works pretty well with beef ...

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Diaphragm - the most expensive cut.

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Again, a winner. Sooo flavourful ...

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And because I always ask for it: Yukhoe. Perfect consistency, just sweet enough with a deep sesame flavour. Made me happy...

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After all the meat what the Koreas call "the main course" arrived: noodles in soy bean broth. Good, but not really required anymore ...

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The damage done. I shall return 😋

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rotuts

rotuts

Posted
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@Constantin Peters

 

thank you for pointing out those videos.

 

I have very few ' italian ' cooking  vids and the ones on the first ref

 

https://www.youtube.com/watch?v=oF_G2a8xsa8&lc=z23mv3253t23clkpv04t1aokgkmzh2pvgdna1ypxjdgobk0h00410.1530813694153922

 

I urge those interested to see at leasts this one.  esp the last rendition

 

saute pasta when 1/2 cooked ?

 

nice

 

I hope to figure out a way to see all of the videos from the above Italian ref.

 

great fun to hear italian again , some of which I can understand.  a very ' musical ' language if you will

 

thanks again.

 

hope too see vid 2 today , but its very hot here 

 

maybe they make some Iced Pasta ?

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rotuts

rotuts

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@Duvel

 

I have not had

 

Yukhoe.

 

in a long long time

 

thanks for the reminder .  when done right its might might good.

 

did you get a raw egg yolk ?  or is that a No No these days ?

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robirdstx

robirdstx

Posted
Posted
1 minute ago, Okanagancook said:

ThosE spuds look very creamy.  Was the chicken breast cooked nicely or over done?  I am afraid to order chicken when eating out?

 

The potatoes were creamy with some largish lumps, which I like. I don’t usually order chicken either and planned to have their lamb, but it had been taken off their menu. The good news was that the chicken was very good! Crispy skin with tender, moist meat!

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Nicolai

Nicolai

Posted
Posted

It's Friday................... and we went for a Polish dinner in the garden with some very tasty Varenyky but in this case theses are Polish Pierogi........ although I prefer Pelmeni.

 

 

 

Clockwise: Pierogi (Potato and Cheese) - Smietana Polish Sour Cream - Pickled Baby Beetroots - Polish Cucumber Pickles (Dill and Mustard Seeds) - Bresaola.

 

Off picture: Pinot Grigio which is too fruity for my taste and the dessert was a Cheese Cake with Graham Cracker base and a choice of Limoncello Gelato or Sicilian Blood Orange Sorbet (I opted for the Sorbet but don't ask why Sicilian cause I don't know).

 

 

 

 

 

4VHThbw.jpg?1

 

 

 

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Duvel

Duvel

Posted
Posted
7 hours ago, rotuts said:

@Duvel

 

I have not had

 

Yukhoe.

 

in a long long time

 

thanks for the reminder .  when done right its might might good.

 

did you get a raw egg yolk ?  or is that a No No these days ?

It's not a no no at all, but this particular restaurant did not serve it with a yolk ...

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Norm Matthews

Norm Matthews

Posted
Posted

NYT sends me an email once or twice a week with recipes. They usually block one and tell me that I can have full access if I subscribe (and pay money). When that happens and the blocked recipe is one I think I might want to try, I just google the recipe and find one with the same name at another place. This one is from Epicurious. It is peanut noodles with shrimp.

 

 

 

20180706_170729.jpg

20180706_171229.jpg

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http://normmatthews.blogspot.com/

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lindag

lindag

Posted
Posted

Temps today in the mid 90sF got me thinking about a Shrimp Louie for dinner.  I always keep tiny cooked shrimp in the freezer for just such a day and I have some wonderful fresh beets that I just cooked in my iPot yesterday.

Not authentic but too good  to not use.

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lindag

lindag

Posted
Posted
1 hour ago, Norm Matthews said:

NYT sends me an email once or twice a week with recipes. They usually block one and tell me that I can have full access if I subscribe (and pay money). When that happens and the blocked recipe is one I think I might want to try, I just google the recipe and find one with the same name at another place. This one is from Epicurious. It is peanut noodles with shrimp.

 

 

 

20180706_170729.jpg

20180706_171229.jpg

Wow that looks so good!

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